pink paper roses
(or sugar flowers or other decorations of your choice)
Preheat the oven to 180oC (350oF) Gas 4 and line muffin tin with the paper cases
Put the pistachio nuts in a food processor and process until finely ground. Set aside.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground nuts, then sift the flour into the mixture and fold in. Stir in the milk and spoon the mixture into the paper cases.
Bake for about 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
To decorate, put the egg white in a bowl and gradually sift over the icing sugar, beating in as you go until thick and glossy, then beat in the lemon juice. The icing should be thick but spoonable. Add a few drops of food colouring to the icing and beat to make a pale pistachio green icing.
Spoon on top of the cakes and top each one with your chosen decorations. Leave to set before serving.
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